A fan and staff favorite around here is our Pumpkin Cheesecake Puff Pastry and Chef Andrew was kind enough to share the recipe. So if you’re looking for a last minute dessert to make for your holiday celebrations, this is a yummy twist in case your pumpkin pie is getting a little tiresome.

The following makes 16 Pumpkin Cheesecake Puff Pastries.

Combine the following in a small bowl:
• 2/3 cup of packed brown sugar
• ¾ tsp of cinnamon
• ¼ tsp of clove
• ¼ tsp of nutmeg
• 2 – 8oz packages of cream cheese (at room temperature)
Beat all together until smooth (5 min). Then, beat the following in one at a time:
• 2 large eggs
• 2 large yolk
Add and beat in until combined
• 1 can of pumpkin

Click here for a quick recipe for puff pastry. Once you’ve got that all set: roll out 2 sheets of puff pastry. Cut each sheet into 8 squares, press each square into an oiled cupcake tin. Put about 4oz of cheesecake mix in each puff pastry. Bake at 375 until puffed and golden brown (approximately 20 min). Most importantly, share and enjoy!

Let us know if you decided to make these, and how they came out. Until next week.